Moon Palace Restaurant

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed frozen foods stored in plasticgrocery bags in the freezer. Management instructed to use proper food grade storage bags and containers only.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): observed the shelving units under the food prep tables in the basement prep area with dried liquid stains and slight food debris. Instructed to clean and maintain. Also, observed encrusted grease in the upper part in between the steam table and the a deep-frying unit. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13: observed the inside of the oven with burnt debris and residue. Instructed to clean and maintain said equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.13: observed the floors under all of the cooking equipment under the ventilation hood especially under the deep drying units and wok staion with grease build up. Also, observed the floors in the basement prep area with rice shattered and debris in the food prep/dishwashing area. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114: observed clutter under the staircase in the rear food storage area and in the basement at the rear near the stairs leading up to the bar area. Instructed to remove unnecessary items, elevate and organize in the mentioned areas and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of pest activity. Observed approximately 35-40 mice droppings on site. The following areas were observed with mice droppings on the floors: under the three compartment sink in the main food prep area surrounding the dishwashing chemicals, in the rear food storage area behind the boxes of vegetable oil. On the floors in the prep area in the basement in the following areas: near the pipes above the grease trap next to the three compartment sink, in the corner near the metal shelving unit across from the dry ingredient containers, in the mop sink closet, on the side of the walk-in cooler, under the black shelving units across from the walk-in freezer, surrounding the equipment in the office, in the alcohol storage closet, surrounding the orange bins stored against the wall near the stairs leading upstairs to the bar. Instructed to eliminate evidence of pest activity,…

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed a pair of tongs stored on a roll of paper towel above the handwashing sink in the main food prep/dishwashing area. Instructed to remove said tongs and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the shelving units under the food prep tables in the basement prep area with dried liquid stains and slight food debris. Instructed to clean and maintain. Also, observed encrusted grease in the upper part in between the steam table and the a deep-frying unit. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the inside of the oven with burnt debris and residue. Instructed to clean and maintain said equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter under the staircase in the rear food storage area and in the basement at the rear near the stairs leading up to the bar area. Instructed to remove unnecessary items, elevate and organize in the mentioned areas and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors under all of the cooking equipment under the ventilation hood especially under the deep drying units and wok staion with grease build up. Also, observed the floors in the basement prep area with rice shattered and debris in the food prep/dishwashing area. Instructed to clean and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed some grocery bags being used for storing food in the walk-in freezer in the basement; instructed to use food grade bags for storage of foods.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean the exterior surface of the fryer and the interior bottom of the fryer to remove grease.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: No self closing device found on the employee washroom door; instructed to install.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floor drain behind the bar.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: The bulk ingredient containers in the food prep/storage areas not labeled. Instructed to label and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: All food handlers and employees in the food prep/dish washing areas must wear a hair restraint. Instructed to wear hair restraints and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: The wiping cloths were not properly stored. Instructed to store in sanitizing solution (must be at the required ppm) when not in use.

Equipment and surfaces were dirty.

Inspector’s note: The interior/exterior of the deep fryers and stove with thick grease, dirt and food build up. The rubber gaskets and storage racks inside the coolers with food and dirt. Instructed to detail clean and maintain all.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: The trash receptacle in the women's toilet room has no lid. Instructed to provide a trash receptacle with a lid. Maintain same.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: The interior/exterior of the floor drains, the floors in the corners, under/around the dish and ice machine, cooking/cooling equipment and storage racks in the basement and 1st fl with debris, food, grease and dirt. -the walls around the sinks, dish machine and cooking equipment with food and dirt. Instructed to detail clean and maintain the walls and floors.

Thermometers were missing or inaccurate.

Inspector’s note: Found no thermometer for measuring temperatures in kitchen as required; instructed the pic to provide a thermometer.

Equipment and surfaces were dirty.

Inspector’s note: Found the following equipment in kitchen in need of cleaning: exterior surfaces of cooking equipment (fryers, stove and wok station) to remove grease and build up from food particles, interior bottom of fryer to remove grease, bottoms of all prep tables and interiors of refrigeration units.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found no backflow preventor at utility sink in basement to be serviced and maintained; instructed to pic to provide a backflow preventor.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found leaking from the faucet neck of the utility sink in the basement; instructed to repair leaking at faucet neck.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: The floors need detail cleaning in the following areas; under the cooking equipment in the kitchen to remove grease and build up, under the dishmachine in kitchen, in the basement utility room by the sub pump and in basement storage/prep areas as mentioned in violation #38 above.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the hooded system above the cooking equipment in the kitchen in need of cleaning; instructed to clean to remove grease observed.

Thermometers were missing or inaccurate.

Inspector’s note: Found no thermometer for measuring temperatures in kitchen as required; instructed the pic to provide a thermometer.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed rodent activity on premises. Found 60 rat droppings on premises in the following areas: on floor or rear storage room behind kitchen, on floor of basement in corner areas, along wall behind floor mixer, on floor next to ice machine and underneath deep freezer. Instructed the pic to clean all areas and have pest control company service prior to reinspection next week. Priority foundation violation 7-38-020(a) issued.

Equipment and surfaces were dirty.

Inspector’s note: Found the following equipment in kitchen in need of cleaning: exterior surfaces of cooking equipment (fryers, stove and wok station) to remove grease and build up from food particles, interior bottom of fryer to remove grease, bottoms of all prep tables and interiors of refrigeration units.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found leaking from the faucet neck of the utility sink in the basement; instructed to repair leaking at faucet neck.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found no backflow preventor at utility sink in basement to be serviced and maintained; instructed to pic to provide a backflow preventor.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: The floors need detail cleaning in the following areas; under the cooking equipment in the kitchen to remove grease and build up, under the dishmachine in kitchen, in the basement utility room by the sub pump and in basement storage/prep areas as mentioned in violation #38 above.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the hooded system above the cooking equipment in the kitchen in need of cleaning; instructed to clean to remove grease observed.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed unlabeled various seasoning containers in kitcehn and food items in walk-in freezer in basement. Instructed to label.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cardboard and newspapers being used as liners in shelving units in food prep area. Instructed to remove.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed rusty shelves inside 2 door cooler in 1st floor storage area and rusty shelve with debris inside walk-in cooler in basement. Instructed to repair/repaint with non-toxic paint. Observed accumulated food debris build up on exterior of grain/flour bins in basement. Instructed to clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed accumulated grease with food debris on floor under stove, behind chest freezer, under prep coolers and under prep tables in food prep area. Also found accumulated dust build up with debris under chest freezer in basement, under prep tables by laundry machine in basement and under 1 compartment sink in basement. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed water damaged wall behind prep table and 1-compartment sink by the laundry machine in basement. Also found a hole in wall behind ice machine in basement and cracked ceiling tiles in employee's restroom in basement. Instructed to repair and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed no light sheild above prep tables in food prep area. Instructed to provide and maintain.

Linen: clean and soiled properly stored

Inspector’s note: Observed dirty drying liners at bar. Instructed to replace or clean.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed accumulated clutters in dry storage area at basement. Instructed to organize.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No city of chicago food service manager on duty with a valid city of chicago food sanitation certificate as required. Instructed that the manager must have a valid certificate at all times. Serious violation 7-38-012.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the following: shelves inside of the walk-in cooler in the basement, clean the interior bottom of the fryer to remove grease observed, clean exterior surfaces of the floor mixer in basement.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must provide floor drain covers for floor drains in basement where missing (by storage shelves and by two comp sink). Clean floor under fryer to remove grease observed.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Some dust/grease build up on the vents above the cooking equipment in the hooded system; clean vents.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Clean the exterior surface of the grease receptor attached to the two comp sink in the basement.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean interior bottom of fryer in kitchen to remove grease and food particles. Clean the exterior surfaces of the two black bulk containers in the basement.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors around and under kitchen equipment and sinks. Some missing floor tile in basement in front of the deep freezer; replace tile where needed.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must provide three metal or rubber drain stoppers for the three comp sink for proper set up of the sink to wash rinse and sanitize. Observed leaking from the toilet in the basement (employee use only); repair leak from toilet.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Found some unnecessary items in the rear of basement; remove to avoid clutter.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Reusing empty tin cans for food storage. Instructed not to use tin cans as multi-use utensil.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Found knives wedged between pipe and ceiling in basement prep area. Instructed to store properly.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Glass water bottles with narrow opening is used as multi use container. Instructed not to use.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Grocery bags used to store food in coolers and freezers. Instructed to use food grade bags.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under cooking equipment, dishmachine and in basement in corners, around and behind storage.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: No self closing device on the washroom door in the basement, provide a self closing device.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Slow drainage at first floor kitchen hand sink.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed grocery bags being used to store foods in refrigeration units and freezers. Instructed to use food grade bags for storage of foods.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Clean exterior surfaces of bulk storage containers in basement.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean walls around and behind equipment in kitchen and basement to remove splatter. Some peeling paint observed in basement on walls; remove and repaint where needed. Dust observed on the ceiling vents in the washrooms; remove. Some grease hanging from the vents in the hooded system above the cooking equipment; remove.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: No self closing device on the washroom door in the basement, provide a self closing device.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Found upper interior of ice machine in basement unsanitary with a mold like substance on inside panel where the ice is made; instructed to clean and maintain machine. Ice is used for beverages served on premises. Instructed to obtain ice from another source until unit is cleaned. Serious violation 7-38-005(a).

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed grocery bags being used to store foods in refrigeration units and freezers; instructed to use food grade bags for storage of foods.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed dirt on rubber gaskets of refrigeration units; clean gaskets to remove dirt and particles. Clean bulk storage containers in basement and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean exterior surfaces of cooking equipment to remove grease, clean interior bottom of fryers to remove grease and food particles. Clean bottoms of prep tables in kitchen and basement prep.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under cooking equipment, dishmachine and in basement in corners, around and behind storage.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean walls around and behind equipment in kitchen and basement to remove splatter. Some peeling paint observed in basement on walls; remove and repaint where needed. Dust observed on the ceiling vents in the washrooms; remove. Some grease hanging from the vents in the hooded system above the cooking equipment; remove. Clean interiors and exteriors of all light shields in kitchen and basement. Replace loose wall coving along the wall base in the basement by the two comp sink. Seal hole in the wall at the side of the ice machine in the basement.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: No self closing device on the washroom door in the basement; provide a self closing device.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed water seeping through the compartments of the three comp sink when running; instructed to seal sections at the seam so the water does not seap through.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Some unnecessary items in the basement; remove to avoid clutter.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Paint or replace rusty shelving throughout, and exterior of grease trap. Paint rusty exteriors of deep freezers in basement storage area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the following: interiors and exteriors of coolers and freezers where needed, exteriors of washer and dryer in basement, storage racks & shelves throughout, knobs on sinks, exteriors of bulk food storage containers, all unclean unused equipment kept on premises, and all other unclean surfaces throughout.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Detail clean floors throughout(basement included) along all wall bases, in corners, underneath and behind all heavy equipment

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Remove all food splatters, clean and paint all walls and ceilings throughout basement and on first floor that are no longer easily cleanable. Clean light shields in kitchen food prep and storage areas on first floor and in basement where not clean. Replace broken mesh screen at rear exit door. Seal hole in lower right corner section of wall on right side of rear exit door. Repair opening at lower center section of front doors.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace heavily stained(rusty) light shield in kitchen food prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair leaky pipe underneath 3 compartment sink. Replace missing floor drain cover in middle section of basement.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Eliminate clutter from front section of basement, remove all unnecessary articles(unused equipment) from entire basement, all areas must be accessible for cleaning, inspecting and servicing by pest control.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Found food containers not stored prpoperly on shelving units. Must store inverted.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found sinks at lower level preparation areas not clean.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Found food splatter on walls at lower level preparation areas.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Instructed to label/date prepared foods inside refrigeration units and walk-in cooler.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Instructed to provide knife rack to invert knives in kitchen.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to paint rusty prep table bottoms and storage shelves/racks on 1st.floor and basement prep areas. Instructed to provide racks/shelves to store stock items, remove cardboard and aluminum lining from prep counters and inside refrigeration units. Instructed to install splash guards at hand wash sink between two compartment sink and between hand wash sink and three compartment sink. Defrost chest freezers to remove ice build-up.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean ventilation hood and filters to remove grease build-up, prep tables, gaskets at chest freezers, under, around cooking equipment, vent covers in toilet rooms, interior of two compartment sink and hand wash sink in basement prep area, and interior panel of ice machine.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR FLOOR SECTIONS IN BASEMENT PREP AREA, PROVIDE FLOOR TILES FOR MISSING SECTION IN BASEMENT PREP AREA, CLEAN FLOOR DRAINS AND FLOORS THROUGHOUT BASEMENT.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENINGS AROUND PIPING AND CONDUITS AT WALL AND CEILING IN BASMENT AND REAR 1ST. FLOOR. CLEAN WALLS TO REMOVE STAINS AT STAIRCASE LEADING TO BASEMENT PREP AREA.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Provide self closing device at staff toilet room door.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair leaks at faucet at two compartment sink. Provide sink stoppers for two compartment and three compartment sink.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Instructed to provide metal stem thermometers to check internal temperature of food products.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Instructed to remove milk crates, large stones, and unused items/equipment from basement. Organize clutter at rear basement, elevate items 6 inches off floor and away from wall and remove excess weeds/bricks at rear exit door to prevent pest harborage.